A Reverie

Critic´s Review

• Food: 4.5 / 5
• Service: 3.5 / 5
• Decor: 4 / 5

-By Odette Mascarenhas

A Reverie is simply a dream one needs to experience. A promise made by Aakritee and Virendra Singh to research, interpret and combine the nuances of different ingredients and create a preparation that perhaps redefines the culinary art. The beautifully multileveled restaurant gives one a feeling of elevation even before the meal begins. Sink into the attractively designed lounge space and order the Bar Tapas. Innovation is Aakritee's forte and maybe the Bruschetta with smoked scarmoza and Nigella Seeds with Spanish chorizo salami (local sausage meat) and the Tandoor Roasted Peanut Butter Honey BB Chicken and - hold those horses - there may never be a stop to the 'ands'. Each preparation is a pure delight. Your tongue researches, the salivary glands combines, the mind tries to interpret….sheer heaven. So order that drink and enjoy the pleasures. The lounge also gives you a chance to decide on the meal to follow. Start with the appetizer and salads. Aakritee's culinary dream canvas of Grilled Fillet Beef, Shitake, Water Chestnuts and Vermicelli. An unheard of combo in other dining outlets but her interpretation and combination of the ingredients by infusing Thai herbs, nuts, seeds and a kaffir leaf vinaigrette creates an infusion of colour and taste that will leave you wanting to stay with this dream a little more. But then there is the choice of her home made Chicken Liver Pate or the French Perigord Goose Pate de Foie Gras (goose liver) - a taste of that dream for every pocket and liking. And with Crusty Bread, Onion Marmalade, Berry Compote you spiral into another world. Yuum! Taking about spirals, their logo and interiors say it all. Miniature spirals abound and with the Prawn 3 Ways, the three spirals converge - the classic Prawn Cocktail, Shrimp Pate and Grilled Prawn with avacodo dip - to merge and form a whole. The soups are inspired; try the Cold Avocado Soup or the Cappuccino of Chanterelle Mushrooms with truffle froth and cocao, the mains be it pasta, noodles, meats chicken or fish or even the vegan are preparations to dream of. Her desserts could inspire poems, especially the triology. This is what dreams are made of.